1/4 cup shredded cheddar cheese, plus a sprinkle more
1 tablespoon butter
For the garnish: Salsa, fresh cilantro (optional)
Cook the hash browns: Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt. Cook another about 6 minutes until browned, continuing to flip so they don’t stick.
Add the cheese and eggs: Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add 1/4 tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt. Add a sprinkle of additional shredded cheese on top.
Cook the eggs on the stovetop: Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.
Finish in the broiler: Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.
Serve: Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm.
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